Butternut Squash Soup

Hearty butternut squash soup for those rainy autumn nights… can be served as an appetizer as well!

Ingredients (for 2)

  • 2 cups butternut squash (about 7 oz.)
  • 2 tbsp butter
  • 1/4 shallot
  • 2 cups vegetable stock
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • a touch of marjoram
  • salt & black pepper


  • Peel, deseed and cut the squash into cubes
  • Melt the butter in a deep saucepan, over medium heat
  • Add diced shallot and stir fry until golden brown, about 4-5 minutes
  • Add the squash, oregano, thyme and marjoram and stir fry for a couple of minutes
  • Lower the heat, add the vegetable stock (or water), salt and black pepper
  • Bring to a simmer and cook (covered) for 10-15 minutes, until squash is tender
  • Transfer the soup to a blender and puree until smooth
  • Pour the soup in your serving bowls (or glasses) and serve warm

Best Served With

Warm bruschetta on the side

Tips from the Chef

  • For an excellent presentation, top the soup with crispy bacon, a drizzle of extra-virgin olive oil and sage